The Odd Blog

And when our cubs grow / We'll show you what war is good for

Leek and Potato Soup

Posted by That Other Mike on 24/11/2007

It’s what’s for dinner. I just finished making it.

The measurements are approximate, especially the American ones; we don’t use cups over here, so they’re possibly slightly off.

Ingredients
2 leeks, washed and chopped into rounds (approx. two cups)
1 medium-sized onion, finely chopped (approx. 3/4 cup)
2 medium-sized potatoes, skin-on, diced to about 1/2 cm or 1/8 inch (approx. two cups)
2 tablespoons butter
2 tablespoons fine white flour
2 pints/1 litre hot stock/water depending on your preference
Salt and pepper to taste

  1. Sautee the onions and leeks, covered, together in the butter on a low heat until the onion is translucent and soft. Make sure they cover the base of the pan before the next step.
  2. Add the potatoes on top of the leeks and onions. Do not stir them through. Letting them sit on the top will steam them. Cover again, leave on a low heat until beginning to soften. My preference is to let them cook until they’re soft enough that you can eat them, but not so soft that they melt away.
  3. Stir the potatoes through. Sprinkle the flour over the top of the mixture and stir through until completely mixed in. This will create a roux coating the other ingredients, meaning it will dissolve faster
  4. Add the stock about 1/4 pint / 1/8 litre at a time, stirring thoroughly. For the first pint/500ml or so, the mixture will thicken visibly. When that happens, add more stock. Keep adding and stirring until it’s all in.
  5. Season to taste.
  6. Eat.
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